PORK AND FRUIT KABOBS

Pork and Fruit Kabobs image

"The original version of this recipe called for beef. But I use pork for a change of pace," shares Karen Salyer from Campobello, South Carolina. A delightful honey-sweetened marinade brings out the best in her healthy selection of vegetables and lean tenderloin cubes.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3/4 cup apricot nectar
6 tablespoons dry white wine or lemon juice
3 tablespoons honey
3 tablespoons lime juice
2 garlic cloves, minced
1-1/2 teaspoons dried thyme
1 pork tenderloin (1 pound), cut into 1-inch cubes
2 medium sweet potatoes (about 1 pound), peeled and cubed
2 medium zucchini, cut into 1/2-inch slices
16 dried apricots, halved

Steps:

In a small bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight., Meanwhile, place sweet potatoes in a saucepan; cover with water. Cover and bring to a boil. Cook until tender, about 8-10 minutes; drain well. Pour remaining marinade into another resealable plastic bag. Add potatoes and zucchini. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight., Drain pork and discard marinade. Drain vegetables, reserving marinade for basting. On eight metal or soaked wood skewers, alternately thread pork, potatoes, zucchini and apricots. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes, turning and basting with reserved marinade. Grill or broil 4-5 minutes longer or until meat run clear, turning and basting frequently with reserved marinade.

Nutrition Facts : Calories 354 calories, Fat 5g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 69mg sodium, Carbohydrate 50g carbohydrate (0 sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges